- Own the responsibility for on-site culinary production and team member training.
- Schedule staff in accordance with budgetary, forecasting, and business needs.
- Manage product, including purchasing, controlling portions and waste, processing invoices, and conducting inventories.
- Profit and Loss responsibility for labor, COG's, and and other controlables.
- Work daily service in the kitchen, including lunch and dinner shifts, primarily managing the expo pass, and ensuring consistent execution of food and a timely flow of service.
- Cook on a line station as necessary.
- Educate dining room service staff on all aspects of food menu & culinary procedures through tastings and daily preshift meetings.
- Maintain positive working relationship with dining room managers and front of house staff.
- Collaborate with Sous Chefs & the Director of Hospitality to develop new recipes, products, and seasonal offerings.
- Ensure that the kitchen is kept clean, safe, and up to all "A" level health code standards.
- Receive and maintain an "A" rating from the NYC Department of Health
- Provide feedback and guidance with excellence and hospitality in mind, ensuring that all team members have a pathway for growth and development.
- Interview, hire, and onboard new staff.
- Ensure all team members are appropriately trained to execute station properly, partnering with the Sous Chef(s) to make sure that all new hires are adequately trained before beginning their new role.
- Maintain accurate records and reporting for payroll, corrective actions, etc.
- Work both opening and closing shifts as needed.
- Consistently look for internal and external opportunities to build our growing team.
- 5+ years of experience working on multiple line stations in medium to fast paced kitchens.
- 3+ years experience in a culinary management role as a Chef, CdC, or Kitchen Manager.
- Experience working with multiple types of cuisines, with an ability to excel in "gastropub" fare.
- Culinary degree required. Exceptions may be made for extremely well qualified candidates.
- Strong leadership and communication skills; capable of teaching and holding employees accountable.
- An interest in craft beer is helpful.
- NYC Food Handler's Certificate.
- Fluency in English is required. Basic to conversational Spanish is also helpful.
- Annual compensation range of $85,000 - $95,000 based on experience.
- Optional Comprehensive Medical, Dental, and Vision insurance.
- Flexible Spending Options (health care, dependent care, transit & parking)
- Paid Time Off.
- A schedule that allows for an enjoyable work-life balance.
- One free case of Torch & Crown beer per month.
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Chef/Kitchen Manager - New York, United States - Torch & Crown Brewing Co.
Description
Torch & Crown Brewing Company is Growing
We are looking for staff for our flagship SoHo taproom, as well as our upcoming opening at our newest location in Union Square.
Come be part of our hospitality team
The Chef/Kitchen Manager (CKM) leads all day-to-day back of house and culinary operations. The CKM works closely with both the front of house and back of house teams to maintain the highest quality and standards in the daily operations of our kitchen. They ensure all pars are met in the prep kitchen and oversee the qualitative execution of food production throughout service. This position also has an active role in the management and development of Sous Chefs, Line Cooks, Prep Cooks, Dishwashers, and other hourly team members. The CKM fully owns the back of house administrative deliverables and is responsible for the direct P&L success of all prime costs and controlables. The CKM reports to the Director of Hospitality.
What you'll do:
